Fougasse (Provençal Bread with Olives and Herbs)

Provençal Bread with Olives and Herbs
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells. See the recipe for Provençal Bread with Olives and Herbs »Todd Coleman

The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells. Here are the step-by-step instructions for shaping the loaves.

Fougasse (Provençal Bread with Olives and Herbs)
The Provençal flat bread known as fougasse is a crust lover's dream: It's flattened and scored, then sparsely scattered with fragrant olives and herbs.
Yield: makes five loaves

Ingredients

  • 1 tsp. active dry yeast
  • 1 tsp. sugar
  • 4 12 cups flour
  • 2 tbsp. extra-virgin olive oil, plus more for brushing loaves
  • 1 tsp. kosher salt
  • Cornmeal, for dusting
  • 12 cup minced kalamata olives
  • 14 cup minced green olives
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. minced fresh thyme
  • 1 tbsp. minced fresh rosemary
  • Sea salt and cracked black pepper, to taste

Instructions

  1. In a large bowl, stir together yeast, sugar, and 1 13 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 12 hours.
  2. Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8" x 5" triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.